8 cups sifted all purpose flour
6 tablespoons granulated sugar
2 teaspoons salt
2 cups butter or shortening, room temperature
2 packages active dry yeast
1/2 cup lukewarm water
6 eggs, separated
2 cups milk, scalded and cooled
1 cup firmly packed brown sugar
1/2 cup Craisins, raisins or currants
1/2 cup chopped walnuts, pecans, or almonds

Icing:

1 cup confectioners' sugar
1 or 2 tablespoons milk

Combine flour with sugar and salt. Cut in butter or shortening using 2 knives or pastry blender until mixture resembles coarse breadcrumbs.

Soften yeast in lukewarm water (110-115°F) with a pinch of sugar, stirring to dissolve. Beat egg yolks, stir in milk and softened yeast, and add to flour mixture, mixing well. Cover and refrigerate overnight.

The following morning, knead dough on a lightly floured work surface until it is smooth and elastic.

Divide into 8 pieces. Roll each piece about 14 inches long by 8 inches wide. Beat egg whites, and spread over dough. Sprinkle the entire surface evenly with brown sugar. Next, sprinkle half with raisins and the other half with nuts. Fold sides over the filling. Seal edges, pinching together well.

Arrange on a greased baking sheet. Allow to rise until doubled in size, 1 1/2 to 2 hours.

Bake in a preheated 375°F oven for 35 minutes or until done. Cool on wire rack.

Yield: about 8 turnovers.

Turnovers may be frozen for up to 4 months; wrap each separately in plastic wrap. To defrost, preheat oven to 400°F and bake for about 5 minutes.

Spread with icing made by mixing confectioners' sugar with milk.

Submitted by: CM